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Caramel Toffee Crunch Cake: The Ultimate Indulgent Dessert

Caramel Toffee Crunch Cake
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There’s something about the combination of rich caramel, buttery toffee, and moist cake that just screams indulgence! If you’re looking for a dessert that will wow everyone at your next gathering, this Caramel Toffee Crunch Cake is it. From the tender layers of cake to the crunchy bits of toffee and that luscious caramel sauce that drips over the edges—every bite is pure bliss!

Ingredients

Scale

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract

For the Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cubed
  • 1/2 cup heavy cream
  • Pinch of salt

For the Toffee Crunch:

  • 1 cup crushed toffee pieces (Heath bars work great!)
  • 1/4 cup chopped pecans (optional)

For the Frosting:

  • 1 1/2 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup caramel sauce (from above)
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions

Step 1: Preheat and Prepare

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.

Step 2: Make the Cake Batter

  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In another bowl, beat the softened butter and sugar until light and fluffy (3-4 minutes).
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Step 3: Bake the Cakes

  1. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
  2. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Caramel Sauce

  1. In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns amber.
  2. Carefully stir in the butter until melted.
  3. Slowly pour in the heavy cream while stirring. Add a pinch of salt and cook for 1-2 minutes until smooth.
  4. Remove from heat and let cool slightly.

Step 5: Prepare the Frosting

  1. In a large bowl, beat the butter until creamy.
  2. Gradually add the powdered sugar and beat until smooth.
  3. Add 1/4 cup of the caramel sauce and vanilla extract, and continue beating.
  4. If needed, add heavy cream to achieve a smooth and spreadable consistency.

Step 6: Assemble the Cake

  1. Place one cake layer on your cake stand. Spread a generous layer of frosting on top.
  2. Drizzle with caramel sauce and sprinkle some toffee pieces.
  3. Place the second cake layer on top, and frost the top and sides.
  4. Decorate with more toffee pieces and a drizzle of caramel.

Step 7: Add the Final Touch

  1. For extra crunch, sprinkle chopped pecans on top of the cake along with the toffee.
  2. Drizzle with the remaining caramel sauce for a glossy finish.

Notes

  • Room Temperature Ingredients: Ensures the cake batter blends smoothly and bakes evenly.
  • Homemade Caramel: Elevates the cake’s flavor, though store-bought works in a pinch.
  • Crush the Toffee Just Right: Leave a few larger chunks for a satisfying crunch.

Nutrition

Find it online: https://recipes.gernarb.com/caramel-toffee-crunch-cake-the-ultimate-indulgent-dessert/